Millet is a gluten-free, easy to digest grain (actually, a seed but in the culinary world it is considered a grain). Versatility is its middle name with the ability to consume it creamy like mashed potatoes or fluffy like rice.

High in Vitamin B’s, manganese, phosphorus, magnesium and tryptophan, Millet is a nutritionally dense powerhouse.

Cook at a 1:2 ratio like rice or 1:3 for a creamier version. While cooking, add water as needed to reach your desired consistency.

This “rice like” dish is one of our favorites. You may want to double the cheese sauce if you desire a creamier version.
While this is completely satisfying as a main dish you may prefer it as a side.
As a super bonus, this is just as good cold as heated.
Add any type of veggie(s) that turn you on…we love broccoli but mushrooms, red pepper, peas or a host of others may be just the ticket for you.

Serves 8-10

3 c vegetable broth (yup, made my own)
4 cups cooked millet
2 medium-large heads of broccoli crowns, cut into bite sized pieces
1 -2 batches of cheese sauce

Cheese sauce
6 tbsp raw cashews, soaked overnight
1 yellow onion, diced
1 clove garlic, minced
1 roasted red pepper
1 c nutritional yeast (this is not brewers yeast)
1/2 c almond milk


For the cheese sauce: combine all ingredients in a bowl and transfer to blender. Blend all ingredients until smooth.

If making your own vegetable broth, combine a slew of vegetable scraps, 2 bay leaves, pink Himalayan salt and cracked pepper to taste, and 6-8 cups of water in a large sauce pan.  Bring to a boil, lower heat to simmer and cook for 1 hour. Immediately drain scraps from broth after cooking for the hour. This can be made a day or several days ahead of time.
While broth is cooking (if preparing on the same day), bring 4 cups of water to a boil. Add 2 cups of millet, reduce heat to low,  and cook for about 20 minutes or until liquid is absorbed.
Place broccoli in a steamer, bring to a boil, remove from heat and set aside until tender. Mix all ingredients, and cheese sauce, together in a large bowl and transfer to a large casserole dish. Bake at 350° for 30-45 minutes.

Go Bruins!!!  Just had to say….
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